April 19, 2012

Italian Wedding Soup

I saw this recipe and thought yum!
You need :
Meatballs- 1lbs of lean ground beef or turkey
1/2 cup Italian breadcrumbs
1/2 cup BBQ sauce
1/4cup grated parm cheese

Preheat oven to 350
Mix all that together and form small
Meatball and line on a cookie sheet
Bake in oven 15 min

Orzo pasta
8 cups chicken broth
Garlic minced 1-2 cloves
Salt & pepper, to taste
One bag spinach
Parmesan cheese
One onion thinly sliced

Next you'll need 8 cups of chicken broth. Bring that to a boil and add some minced garlic (1-2 cloves or tbsp) season to taste with salt & pepper. Meanwhile thinly slice an onion and sweat it in a pan with extra Virgin olive oil and butter till tender and transparent. When the broth boils add your orzo pasta to the pan. I used a half of a package. It was good ratio to the broth. When the pasta boils for about 8 min the meatballs should be ready. Let them sit for a min and add to the broth. Turn it down to medium low heat. The original recipe calls for escarole but I used spinach (a whole bag) sliced up and added in the last few minutes of cooking. Also add your onions! Serve in a large colorful bowl! Add some grated Parmesan cheese and enjoy!

Cowboy/Cowgirl Cookies :)

I stumbled upon this little recipe and tweaked it a little to make it my own :)
you will need:
2 sticks of real butter
3/4 c of packed brown sugar AND white sugar
2 eggs
1tbsp vanilla
2 cups flour
1/2 tsp baking soda and salt
1/4 tsp baking powder
2cups oats either quick cook or old fashion(I use old fashion for nutritional value)
1 1/2 c choc chips
2/3 c sunflower seeds
2/3 coconut

1. Heat oven to 350°F. Beat shortening and sugars in large bowl with electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, salt, and baking powder; mix well. Add oats, chocolate chips, sunflower seeds and coconut; mix well.
Warning this is a super stiff cookie dough!! A good workout for the upper arms!! ;)

2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets; flatten slightly.

3. Bake 10 to 12 minutes or until light golden brown. Cool 2 minutes on cookie sheets; remove to wire racks. Cool completely. Store tightly covered.
I found for my oven 11min was perfect for chewy soft cookies!

Hope you like them!!! Enjoy!!

April 13, 2012

Happy Friday!

Today is an off day for me. The weather is windy and cold. Maybe that is what the deal is. My mother in law was diagnosed with cancer. Breast, liver & thyroid. So sad. I pray for her often and wish for her to be healthy. My husband and I debate moving back but there are problems with moving and staying. We so want to be there for her and the family! It's hard.

On another note my toddler is so busy! I almost can't keep up. She gets into all kinds off things she shouldn't but I understand she is independent! She is just hard to keep up with sometimes. I am thankful that she is healthy! Some families are not so fortunate. I am thankful.

Funny story: today she dumped her chocolate milk into a small cardboard box and was drinking it off he table.
Her hair was mopping up and spreading it around...ahhhh so funny right? Have a blessed day! ;)

Also what do you do during the weekends? :) I need some ideas!

April 3, 2012

Creamy Chicken & Green Chile Enchiladas

I just tweaked my standard recipe and they turned out good!

1lbs chicken breast
2 small OR 1 big can of green enchilada sauce
I can of diced chilies
1 can cream mushroom soup
10 -12 count tortillas
1/2 teaspoon liquid smoke
Salt to taste
1/2 teaspoon Cheyenne pepper
2 cups shredded cheese like cheddar or Colby jack

Diced chicken and cook till no longer pink
Meanwhile preheat oven to 350•
Open cans of mushroom soup, green sauce and chilies and mix together in a med to large bowl. When it's combined and thoroughly mixed (I use a whisk)
Pour 1 cup into cooked chicken. I just add it to the pan -add about half the cheese and stir till melted also add the salt Cayenne pepper and liquid smoke mix well. Taste to make sure it doesn't need a dash of garlic or something you may prefer :)
Get your 13x9 pan out and place about 1 cup of your sauce in the bottom and spread it out. Place 1/3 cup of the chicken mixture into a torilla and roll it gently and place in pan seam side down. Repeat with remaining tortilla.
When completed pour the remaining sauce evenly over enchiladas and add remaining cheese on top. Bake in your oven 20 min or until hot and bubbling and cheese is melted. Voila! Delish creamy chicken enchiladas for the family and your friends! If you don't like spicy omit the cayenne pepper and use black pepper. They have a tiny kick but it's not terrible. If you like spicy the add more cayenne! Enjoy!!!